Chop Onion. Separate Mint leaves and chop Coriander Leaves. Soak Basmati rice for 10 min (Don’t soak more than 10 min) and wash it throughly. I used ready made coconut milk, if you are preparing from fresh coconut, grind and filter twice reusing the same from the first time (first round grind with 1 cup of water, for the second round grind it with 1/2 cup of water). Split open Green chilies.

In a pressure cooker heat oil, add bay leaves, cinnamon, cloves, cardamom. Immediately add chopped onions and green chili. Fry till onion is translucent. Add Ginger Garlic paste and fry till raw smell leaves at least for 5 min in medium flame. Stir often to avoid burning the bottom. Add mint and coriander leaves and fry for 10 seconds.

Add 1 cup of water and 1 1/2 cup coconut milk. Add salt and allow it to boil for a minute. Add the basmati rice and check for salt. Add ghee now.

Allow it to boil with open lid until the water is absorbed by rice. Now close the lid with whistle on for 20 min in the lowest temperature setting.

Soak rice in water for 10 min and pressure cook with the milk and water for 3 whistles. Fry cashews and raisins in ghee and keep it aside.

After the pressure is released mash the rice with the spatula and transfer it to a non-stick pan. Add the rock sugar, ghee and cardamom and mix well till the sugar is dissolved and combined well with the rice. After the sugar is dissolved, mix well for some more minutes till the rice would doesnt stick to the pan and rolled up easily. Add the cashews and raisins.

Soak Rice and dhal together for 30 min and wash it thoroughly. Chop tomato, onion into small pieces. Finely chop ginger and garlic.

In a pressure cooker heat oil, when hot, add asefoetida, ginger and garlic. Fry for 30 seconds. Add onion. Saute well till it turns golden brown. Add red chili, tomato and cook till they become gravy. Add the vegetables and cook for 2 min.

Add Sambar powder, turmeric and salt. Allow it to boil. When it starts bubbling add the soaked rice and dhal. Add 4 cups of water and mix well. Check for the salt and close the lid. Allow it to cook for 3 whistles. When the pressure is released, add ghee and mix well.

Cook the rice and allow it to cool down completely by spreading it in a plate. Chop the onion. Chop carrot, beans and spring onion in to small pieces. Cut the cabbage length wise. Seperate the broccoli florets into smaller pieces.

In a non-stick pan heat oil. When hot add the onions and saute till it is half fried. Add the beans and cook for 1 min in the oil. Add the carrot, cabbage and cook this for about 1-2min till it’s half cooked. Add the soy sauce, red chili sauce, black pepper powder,sugar and salt. Mix it well and add the broccoli. Allow this to cook for 1 min.

Mix the rice and the fried vegetables well. Allow it to stay on stove for 1 min. Stir gently. Add spring onions at the end.

Chop the Onion into small pieces. Cook the rice and let it cool down by spreading it in a plate.

In a wok heat Oil, when hot, add mustard. When mustard splutters add urad dhal, channa dhal and after 10 sec add curry leaves, red chili and the finely chopped onion. Saute well till it turns brown.

Add the Sakthi Masala instant puli sadam mix and fry for 1-2 min in medium flame. Mix the rice well gently. Allow this to sit for at least 45 min – 1 hr before serving.

Soak rice for 30 min, wash it thoroughly and drain the water. Chop the vegetables into small pieces. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.

Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the oil. Add the rice and mix well for 2 min in Medium flame. Add the water and check for salt. If it’s not spicy enough then add red chili powder. Allow it to cook open until the rice absorbs the water. Stir gently often. Add ghee and mix well.

Close the cooker lid with whistle on and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashewnuts.

Soak rice and Moong dhal together in water for 30 min. Pressure cook rice & Moong dhal with 3 cups of water ( 1:3 ratio ) for 4 whistles.

In a separate pan add 1 cup water and jaggery, allow it to boil till the jaggery melts. Add the cooked rice into this and mix well. In a pan add 1/2 tsp of ghee and fry raisins, when you add the raisins to ghee it bulges and take it out immediately. Care should be taken while frying, if you burn raisins it would taste bitter and spoil pongal. Add Cashews to it and fry for a minute. Add these to th pongal. Add ghee, honey and cardamom powder. Add Milk and mix well for 2 min on stove and turn off.

Cook Rice and allow it to cool down. Spread the rice in a plate and let it cool down. Grate the coconut and keep it ready. Roast the peanut and remove it’s skin.

In a pan add oil, mustard. When mustard splutter add channa dhal and urad dhal. Add curry leaves, green and red chili and fry for 30 seconds. Add grated Coconut, peanut and Salt. Fry for 1 min. Add the cooked rice and mix gently well.

Cook Rice with 2 cups of water by adding salt and allow it to cool down. Grind the items in “To Grind Section “. Slice egg plant into length wise. Chop Onions into medium pieces.

In a pan, add oil, mustard and wait till it crackles. Add egg plant, turmeric and fry it for 5 min. Add the ground paste and fry till the raw smell leaves. Mix with Rice gently.

Cook rice with the ratio of Rice:Water ( 1:3 ). Mash it with spatula after it’s cooked. Add the curd and Salt. Mix well and make sure no lumps are formed.

In a pan add ghee, Mustard , Cumin, Uradh dhal and wait till the mustard splutters. Add Red chili, Curry Leaves, Cashew nuts, Ginger, Hing and fry for 30 sec. Switch off the flame and add the Green chili, coriander leaves. Add the Sour Cream, Milk. Mix these with the Curd Rice. Add the Pomegranate.